Kitchen 101: How to Roast Chickpeas {A Tutorial}

Are you a snack-aholic? Do you have trouble resisting the urge to take down an entire bag of chips?

If you said yes to both questions, this tutorial is for you.

If you could hear my voice right now, I’d sound just like the dude from the OxiClean commercial.

In case you were wondering, I said yes to both questions. As for the chips, I’m a big softy when it comes to a bag of UTZ Regular Potato Chips. I’ll wrestle you to the ground if you come between me and my jumbo bag of salty chips. No joke.

Again, I’ve missed the trendy choo-choo train with this recipe.

Roasted chickpeas were so last year.

Yet, here I am chatting you up about them anyway.

So, roasted chickpeas: They’re easy to make and easy to eat. I highly recommend doubling the recipe, considering I ate the first batch in one sitting. Good thing they’re healthy.

You’ll need three ingredients for this recipe: one can of garbanzo beans, extra-virgin olive oil, and kosher salt.

Step 5: Sprinkle the beans with a generous pinch of kosher salt, about 1/2 teaspoon. Roast the beans in a 400 degree F. oven for 30-35 minutes, or until golden brown and crunchy. If you would like to add flavor to your beans in the form of spices (I’m loving cajun seasoning or Italian seasoning at the moment), sprinkle the seasoning over the beans while they’re still warm so the spices adhere to the beans. Use your judgment when adding flavor to the beans. I like to sprinkle, taste, and sprinkle some more if needed.

Step 6: Allow the roasted chickpeas to cool completely. Store in an airtight container in your pantry for up to 5 days. Eat them by the handful, add them to salad, sprinkle them in your tomato soup for added crunch. The possibilities are endless.

Roasted Chickpeas

These perfectly roasted chickpeas are salty, crunchy, and irresistible. Eat them by the handful, add them to salads, or stir them into your soup for a crunchy bite.

Yield:2 cups

Total Time:35 minutes

Prep Time:5 minutes

Cook Time:30 minutes

Ingredients:

1 (15.5-ounce) can garbanzo beans

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

Directions:

Preheat oven to 400 degrees F.

Drain and rinse your garbanzo beans in a mesh strainer.

Transfer the drained garbanzo beans to a paper towel-lined baking sheet. Pat the beans dry and remove any skin that detached from the beans.

Transfer the dried beans to a parchment-lined baking sheet. Drizzle the beans with olive oil; toss to coat. Sprinkle the beans with kosher salt.

Bake for 30-35 minutes, or until golden brown and crunchy.

If you want to add flavor to your beans in the form of spices (I’m loving cajun seasoning or Italian seasoning at the moment), sprinkle the seasoning over the beans while they’re still warm so the spices adhere to the beans. Use your judgment when adding flavor to the beans. I like to sprinkle, taste, and sprinkle some more if needed.

Allow the roasted chickpeas to cool completely. Store in an airtight container in your pantry for up to 2 days, but they’re best served immediately.

If you make any of my recipes, I want to know! Snap a photo and use the hashtag #MessyBakerBlog and tag me @themessybaker on instagram.

great tutorial, Jennie! I love roasted chickpeas: so multi-purpose, either for snacking or throwing into salads or soups: a great way to fill up with out totally overdoing it (as *ahem* some of us may be prone to doing). :)

Hi. I have tried roasting chickpeas one time… loved the taste, hated the mess it made it my oven. I’ve searched the internet for info on how to avoid the mess (really… they popped and splattered all over my oven… HUGE MESS). I can’t find any info. No one else seems to have experienced the horror I did. The recipe I used had me roast them for 20 minutes and said, “The chickpeas may pop—it’s natural.” However, I followed the recipe, and what I got was a combination of great tasting chickpeas and a war zone in my oven. Any suggestions?
Thanks, Susan